Description

A 25-minute weeknight hero: juicy, caramelized chicken thighs with a sticky-sweet honey Dijon glaze and tender pineapple chunks. Simple, flavorful, and made in your air fryer!

Ingredients

6–8 boneless, skinless chicken thighs
1 cup pineapple chunks (fresh or canned in juice, drained)
2 tbsp Dijon mustard
2 tbsp honey (or maple syrup/agave)
1 tbsp soy sauce (or tamari/coconut aminos)
1 tbsp olive oil (or neutral oil)
2 cloves garlic, minced (or ½ tsp garlic powder)
½ tsp paprika (sweet or smoked)
Salt & black pepper, to taste
Fresh parsley or green onions for garnish (optional)

Instructions

1. Preheat the Air Fryer:
Set to 375°F (190°C) for 3–5 minutes to get a hot, non-stick basket.

2. Make the Glaze:
Whisk together Dijon mustard, honey, soy sauce, olive oil, garlic, paprika, salt, and pepper in a medium bowl. Taste and adjust sweetness or tanginess as desired.

3. Prep the Chicken:
Pat thighs dry with paper towels. Toss in the glaze until fully coated.

4. Air Fry – First Half:
Place chicken in a single layer in the basket. Cook 6–7 minutes until edges start caramelizing.

5. Flip & Add Pineapple:
Flip the chicken, brush with remaining glaze, and scatter pineapple chunks over and around the thighs.

6. Final Cook & Check:
Cook another 6–8 minutes until chicken is golden and sticky. Check the thickest part reaches 165°F (74°C).

7. Rest:
Transfer to a platter and let rest 5 minutes before serving. Juices redistribute for maximum tenderness.

Serving Suggestions

Serve over jasmine rice, quinoa, or cauliflower rice.
Add steamed broccoli, green beans, or a crisp salad for balance.
Spoon pineapple and any extra glaze over the top.
Garnish with parsley or green onions.

Notes

Prevent Burnt Glaze: Brush extra glaze only during last 3–4 minutes; reduce temperature to 360°F if needed.
Avoid Sticking Pineapple: Pat dry and lightly oil the basket. Shake or nudge halfway through cooking.
Make Ahead: Marinate chicken up to 4 hours. Let sit at room temp 15 min before air frying.
Oven Option: Bake at 400°F (200°C) for 20–25 min, add pineapple in last 10 min.